Side

This recipe—made with potato, butter, garlic, eggs, and flour—is even greater than the sum of its parts.

Make it as a whole loaf or turn it into rolls; any way you bake it, it’s a winner, and you can use this method to create all sorts of variations.

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Make this street-food favorite at home with flavor-packed chipotle mayonnaise and crumbly Cotija cheese.

For this avocado cups recipe, chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

Cabbage is perfect for fermenting because the cell walls are easily broken down with salt, and the juices that are released quite easily make the brine. While you are chopping and grating your cabbage, eat a piece raw. It will be crunchy and sweet. After fermentation it will be pretty crunchy still, shiny and alive-looking; the sugars will have been eaten by the lactobacillus bacteria (et al); and the sauer that you taste is the lactic acid cleverly produced by the lactobacillus.

No, you don’t have to tear the zucchini with your hands, but it makes for a cool presentation—and we all know it’s way more fun than using a knife.

There’s no need to roll these super-thin. In fact, a little heft keeps them moist.

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.

Make this salad ahead of time to allow the flavors to become bolder. This is delicious in a bowl as a refreshing summer meal. Or serve this on top of a plate of assorted greens or bowl of cooked grains, rolled up in a tortilla, or as a topping for baked potatoes.

Large jagged sheets of chicharrón, or pork crackling, can be found at any Mexico City market. Homemade chicharrón is wonderful with pico de gallo, any salsa, guacamole, or cooked in green sauce and served in a taco when soft.

We love halloumi’s squeaky texture and ability to take on some char, but torn salted mozzarella would be just as good (just don’t try grilling it).

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate simple summer side.